Dried lavender imparts delicate floral notes to the luscious lemon filling of this tea-time tart. It all starts with a homemade oat and almond crust, which gets a hint of natural sweetness from the mashed banana that’s used as a binding agent. The crust is par-baked until golden brown and then filled with the creamy lemon-lavender filling, which gets its bright yellow color from a dash of turmeric. Agar powder, a vegan substitute for gelatin, helps set the velvety consistency of the tart, ensuring each bite has a luxurious mouthfeel. Serve this gorgeous treat as the final course at your next springtime soirée!
Tips: To make this tart gluten-free, be sure to use certified gluten-free oats. For a more colorful presentation option, you can plate slices of this lemony tart with an assortment of fresh berries (2 cups total), such as strawberries, blackberries, blueberries, and/or raspberries.
For more inspiration, check out these tasty ideas:
- Sweet Potato Rosette Tart
- Mixed Fruit Tartlets with Raw Date and Nut Crust
- Plum Rosette Tarts
- Mango-Lime Tart
- 1½ cups rolled oats
- ¼ cup sliced almonds, toasted
- 1 tablespoon poppy seeds
- ½ cup mashed banana (1 medium)
- 1½ cups unsweetened, unflavored plant-based milk
- 1¼ teaspoons agar powder
- 1 teaspoon chopped dried lavender
- 2 teaspoons lemon zest
- ½ cup lemon juice
- ⅓ cup pure maple syrup
- ¼ teaspoon ground turmeric
- ¼ teaspoon sea salt
- Lemon slices
Instructions
- Preheat oven to 350°F. For crust, in a food processor combine oats, almonds, and poppy seeds; pulse until well blended. Add banana; pulse until mixture holds together. With damp hands, press mixture over bottom and up sides of a 9-inch nonstick tart pan with a removable bottom. Bake 20 minutes or until dry and light brown. Remove from oven and let cool.
- For filling, measure milk in a measuring cup; transfer 2 tablespoons of the milk to a small bowl. Add agar powder to the 2 tablespoons milk and stir to make a paste.
- In a medium saucepan heat the remaining milk and the lavender over medium until it begins to steam. Whisk in agar mixture. Bring to boiling over medium; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Transfer mixture to a medium bowl. Let cool 30 minutes or until just warm to the touch.
- Stir the next five ingredients (through salt) into warm milk mixture. Pour filling into crust. Chill at least 4 hours or overnight. Sprinkle with additional lavender and serve with lemon slices.
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